As the name implies Farro is a protagonist of this salad.
If you are not familiar with it just YET, here’s a quick intro with all things significant. Like its taste, texture, origin, nutrition and use.
Farro is a grain that has been grown and eaten for thousand years around the world. But it’s especially beloved in the Mediterranean.
In Italy, the best Farro is cultivated in the northern province of Tuscany, Lucca and in central Italy, Umbria region.
It looks somewhat between brown rice and barley. Its texture and flavor falls between barley and wheat-berries: mild, chewy with nutty notes.
With these characteristics it’s perfect for soups, salads and it’s even used in some traditional Italian desserts.
Because Farro is much lighter and easier to digest than any other whole-wheat grains Farro Salad with fresh veggies & greens makes it a perfect summer dish.
Light and flavorful it’s still packed with extraordinary nutrition: high protein, super high cholesterol-lowering fiber, antioxidants, B-vitamins, magnesium, iron and zinc.
Farro DOES contain gluten but much lower contents and hence more digestible.
So, if you get a pack of Farro, don’t let it sit in your pantry!
Make this Farro Salad with spicy Arugula notes, sweet Cherry Tomatoes & Parmesan Flakes.
You can also substitute Farro for rice in cold rice salads.
Toast Farro before cooking to reinforce the nutty flavor of the grains.
Full Recipe
Farro Salad with Arugula, Cherry Tomatoes & Shaved Parmesan
Ingredients
- 1 ½ cup Farro uncooked
- 2 cups packed arugula
- 20 cherry tomatoes
- ⅓ cup shaved Parmesan
- Balsamic Vinegar
- Extra virgin olive oil
- Salt to taste
Instructions
- Cook farro according to the directions of the package. Usually it requires double volume of the water from the volume of farro and takes 15-20 minutes of cooking time. Run it under cold water to stop the cooking process and let cool completely.
This step, obviously can be done in advance. - Quarter cherry tomatoes. Small plum tomatoes could work equally well.
- In a large salad bowl mix farro grains with arugula leaves. Add tomato quarters.
- Season with olive oil, balsamic vinegar and a few pinches of salt.
- Add shaved Parmesan cheese before serving.
Notes
There you have it. A simple, light and filling side dish or a stand alone meal.
This farro salad is especially appreciated during these baking hot summer days.